Cross a meatball with a kebab and what you get is kofta: a tender, fragrant spiced meat patty—sort of like a slider!—that's a tasty mealtime staple throughout the Middle East and Central Asia. Though lamb kofta is traditional, our version takes a milder approach, with a juicy blend of ground chicken enriched with a bit of Greek yogurt and a heady blend of cinnamon, cumin, and garlic. If you can find ground chicken thighs—or if you can get the butcher to grind them for you—they're worth seeking out for their moist, flavorful dark meat. A few crunchy cucumbers dressed with a cool yogurt dressing and a simple but colorful salad of yellow rice and jewel-like pomegranate makes an eye catching companion to this easy and exotic weeknight meal.

Emily Nabors Hall
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together yogurt and salt. Combine chicken, cumin, cinnamon, garlic, and 2 tablespoons of the yogurt mixture in a medium bowl. Shape into 8 (3-inch-long) oval patties.

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  • Heat oil in a large skillet over medium. Cook patties, turning occasionally, until golden brown and cooked through, about 12 minutes.

  • Stir water and lemon juice into remaining yogurt mixture. Toss together rice and pomegranate seeds. Serve patties with rice; top with yogurt sauce and cucumber.

Nutrition Facts

448 calories; fat 15g; saturated fat 4g; cholesterol 103mg; sodium 935mg; protein 29g; carbohydrates 50g; sugars 6g; fiber 2g; iron 4mg; calcium 64mg.